- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 283.5
- Total Fat: 13.8 g
- Cholesterol: 64.8 mg
- Sodium: 513.6 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 4.1 g
- Protein: 23.6 g
Chicken with Mushrooms and Artichoke Hearts in Garlic White Wine SauceSubmitted by: MSHEBERT
IntroductionScrumptious low calorie chicken dish - serve over pasta or rice! Have a nice cucumber-tomato salad with a smidge of olive oil and balsamic vinegar on the side. Scrumptious low calorie chicken dish - serve over pasta or rice! Have a nice cucumber-tomato salad with a smidge of olive oil and balsamic vinegar on the side.
Chicken Breast - Boneless/Skinless - 3 pieces cut into strips
Artichoke Heart, canned, cut in 4ths (10 artichokes
pieces/can) RESERVE JUICE
Mushrooms, fresh, 2 cup sliced
Garlic, 3 clove
Butter, unsalted, 2.5 tbsp
Olive Oil, 2 tbsp
Self-Rising Flour, 1/2 cup - only use about 2 TBS
Lemon Juice, 2-3 TBS fresh squeezed from lemon
Fresh Parsley, 3 tbsp, chopped
White Wine, 4 fl oz (1/2 cup)
Reserved canned artichoke liquid, 1/2 cup
Salt, to taste
Pepper, black, to taste
Preheating oven to 200 deg F will keep chicken warm until ready to serve.
*Lightly salt & pepper chicken, then lightly dredge chicken in flour
*Melt 1 TBS of butter and 1 TBS olive oil in skillet on medium heat.
*Put lightly floured chicken in skillet and cook for about 5 minutes, turning once or twice, until lightly browned and meat is no longer pink. DO NOT OVERCOOK! Transfer to oven safe plate and put plate into pre-warmed oven to stay warm.
*Add another 1 TBS butter and 1 TBS olive oil to skillet, add garlic saute for a minute, then add mushrooms, stirring with wooden spoon to be sure and get all the "crispies" from bottom of skillet.
As mushrooms turn golden brown add artichokes, wine, artichoke liquid, most of parsley (reserve a bit for garnish), a dash of salt and pepper. Turn up heat to med-high and cook for about 5 minutes to reduce liquid by about half.
To serve, I arrange a serving of chicken on angel hair pasta (or you can use any pasta or rice), and spoon about a cup of the mushroom & artichoke wine sauce over the top, sprinkle with a bit of fresh chopped parsley. Serve with wilted spinach and cucumber-tomato salad. I like to sprinkle a little fresh shave parmesan on top of the plate.
Serving Size: Makes 4 approx 1 cup servings